Slow cooker Mac and Cheese is easy to make with no boiling of noodles. I made it for a party and it turned out to be a hit. I did double the recipe for a crowd. The 90 minutes to 2 hours is all it needs to cook.
Slow Cooker Mac and Cheese
Ingredients:
8 oz elbow macaroni
1 cup whole milk
1 12-oz. can evaporated milk
2 oz. cream cheese, diced
1 cup cheddar cheese, grated
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
1/4 tsp. paprika
1/4 tsp. ground mustard
1/4 cup butter, diced
Instructions:
Add all the ingredients into a slow cooker and mix well.
Cook on low for 90 minutes to 2 hours.
Stir gently and serve.
Monday, December 3, 2018
Sunday, July 8, 2018
Honey-Chipotle Turkey Meatballs
This is an easy meatball dish made with ground turkey. It mixes up fast for a week night dinner. If you do not like the crunch of onions in your meatballs, you can fry them a bit before adding them.
Honey-Chipotle Turkey Meatballs
Ingredients:
1 1/2 lbs ground turkey
1/2 yellow onion, diced small
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp black pepper
1/4 cup honey
1-2 Tablespoons chipotle chilies in adobo sauce
4 tsp. cider vinegar
Directions:
Preheat oven to 375 degrees.
Mix together ground turkey, onion, garlic, salt and pepper until combined. Do not overmix. Form into 16 meatballs.
In a small bowl stir together the honey, chipotle chillies and cider vinegar.
In a large ovenproof skillet, heat 1 tablespoon extra-virgin olive oil over medium high heat. Add meatballs and cook until browned on all sides, 10-12 minutes.
Transfer skillet to oven and bake 5 minutes. Remove from oven , pour honey mixture over meatballs, and swirl skillet to coat. Bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.
Honey-Chipotle Turkey Meatballs
Ingredients:
1 1/2 lbs ground turkey
1/2 yellow onion, diced small
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp black pepper
1/4 cup honey
1-2 Tablespoons chipotle chilies in adobo sauce
4 tsp. cider vinegar
Directions:
Preheat oven to 375 degrees.
Mix together ground turkey, onion, garlic, salt and pepper until combined. Do not overmix. Form into 16 meatballs.
In a small bowl stir together the honey, chipotle chillies and cider vinegar.
In a large ovenproof skillet, heat 1 tablespoon extra-virgin olive oil over medium high heat. Add meatballs and cook until browned on all sides, 10-12 minutes.
Transfer skillet to oven and bake 5 minutes. Remove from oven , pour honey mixture over meatballs, and swirl skillet to coat. Bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.
Wild Rice Casserole
I needed a side dish the other night and wanted to make something with wild rice. I found a recipe and changed a few things to our liking.
Wild Rice Casserole
Ingredients:
3 T. butter
1 medium onion
1 can cream of mushroom soup
1 3/4 cups chicken stock
1/2 cup uncooked wild rice
1/2 cup brown rice
1/2 cup slivered almonds
Directions:
Preheat oven to 325 degrees.
Saute onions in butter. Add remaining ingredients and put into casserole or small roaster.
Cover and bake for 2 hours.
Wild Rice Casserole
Ingredients:
3 T. butter
1 medium onion
1 can cream of mushroom soup
1 3/4 cups chicken stock
1/2 cup uncooked wild rice
1/2 cup brown rice
1/2 cup slivered almonds
Directions:
Preheat oven to 325 degrees.
Saute onions in butter. Add remaining ingredients and put into casserole or small roaster.
Cover and bake for 2 hours.
Wednesday, May 30, 2018
Rhubarb Crisp with Crumble Topping
I found this recipe on Facebook shared by Germans from Russia. It is a good recipe to use when you have lots of rhubarb! It tastes like rhubarb pie without the crust. The recipe also said tart apples could be used.
Rhubarb Crisp
Ingredients
8 cups rhubarb, cut in 1/2 inch pieces
4 eggs
3 cups sugar
4 Tbsp. flour
1/2 to 1 tsp cinnamon
Procedure
Preheat oven to 350 degrees
Put rhubarb in a 9 x 13 lightly greased pan.
Mix eggs, sugar and flour. Pour over rhubarb. Sprinkle with cinnamon.
Spread crumble mixture over rhubarb mixture. (See crumble recipe below)
Bake for 45-50 minutes or until top is golden brown.
Serve warm or cold.
Crumble Topping
1 cup butter
1 cup brown sugar
2 cups flour
Mix butter, brown sugar and flour until crumbly. Can be done quickly in a food processor.
Rhubarb Crisp
Ingredients
8 cups rhubarb, cut in 1/2 inch pieces
4 eggs
3 cups sugar
4 Tbsp. flour
1/2 to 1 tsp cinnamon
Procedure
Preheat oven to 350 degrees
Put rhubarb in a 9 x 13 lightly greased pan.
Mix eggs, sugar and flour. Pour over rhubarb. Sprinkle with cinnamon.
Spread crumble mixture over rhubarb mixture. (See crumble recipe below)
Bake for 45-50 minutes or until top is golden brown.
Serve warm or cold.
Crumble Topping
1 cup butter
1 cup brown sugar
2 cups flour
Mix butter, brown sugar and flour until crumbly. Can be done quickly in a food processor.
Tuesday, May 29, 2018
Baked Cabbage
I found this recipe in the Turtle Lake paper. Years ago the Turtle Lake paper would publish local recipes every week. This is a very German recipe, simple to put together and a tasty cabbage dish.
Baked Cabbage
Ingredients
1 medium head cabbage, cut up
1 Tbsp. flour
1 Tbsp. sugar
1 cup sweet cream
salt and pepper
6 bacon strips
Procedure
Preheat oven to 350 degrees
Place cabbage in a greased casserole or roaster pan. Mix flour with sugar, salt and pepper. Add cream and mix well. Pour over cabbage, cover with slices of bacon. Bake in covered dish for 45 minutes. Remove cover and bake for 15 more minutes to crisp bacon.
Or you can dice the bacon and add to the cabbage before baking.
Baked Cabbage
Ingredients
1 medium head cabbage, cut up
1 Tbsp. flour
1 Tbsp. sugar
1 cup sweet cream
salt and pepper
6 bacon strips
Procedure
Preheat oven to 350 degrees
Place cabbage in a greased casserole or roaster pan. Mix flour with sugar, salt and pepper. Add cream and mix well. Pour over cabbage, cover with slices of bacon. Bake in covered dish for 45 minutes. Remove cover and bake for 15 more minutes to crisp bacon.
Or you can dice the bacon and add to the cabbage before baking.
Sunday, April 15, 2018
Chicken and Dumplings
I love chicken and dumplings! I have tried many different recipes, that are OK. But this one is delicious. It is a little more work, but well worth it.
Chicken and Dumplings
Ingredients:
For the Chicken
2 pounds bone-in, skin-on chicken
Kosher salt and freshly ground black pepper
2 T. vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4 thick
4 sprigs thyme
1 T. unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced (leeks should be sliced, soaked in water and drained to remove any dirt between layers)
8 cups water or chicken broth
For the Dumplings and Assembly
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp kosher salt
1/4 tsp freshly ground pepper
3/4 cup buttermilk
1 large egg
2 T. unsalted butter, melted
1/2 cup finely chopped parsley (optional)
1/4 cup finely chopped chives (optional)
Preparation:
Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8-10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5-8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups water or broth. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30-45 minutes.
Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less you can add water to make up the difference) and wipe out the pot.
Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it'a all a pale golden brown, about 2-3 minutes.
Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerable at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10-12 minutes.
Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's OK if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally, cooked through, 18-22 minutes.
Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Chicken and Dumplings
Ingredients:
For the Chicken
2 pounds bone-in, skin-on chicken
Kosher salt and freshly ground black pepper
2 T. vegetable oil
1 large yellow onion, diced
4 stalks celery, chopped
6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4 thick
4 sprigs thyme
1 T. unsalted butter, plus more as needed
1/4 cup all-purpose flour
2 large leeks, white and light green parts thinly sliced (leeks should be sliced, soaked in water and drained to remove any dirt between layers)
8 cups water or chicken broth
For the Dumplings and Assembly
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp kosher salt
1/4 tsp freshly ground pepper
3/4 cup buttermilk
1 large egg
2 T. unsalted butter, melted
1/2 cup finely chopped parsley (optional)
1/4 cup finely chopped chives (optional)
Preparation:
Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8-10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5-8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups water or broth. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30-45 minutes.
Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less you can add water to make up the difference) and wipe out the pot.
Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don't have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it'a all a pale golden brown, about 2-3 minutes.
Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerable at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10-12 minutes.
Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it's OK if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally, cooked through, 18-22 minutes.
Remove lid and divide among bowls; sprinkle with parsley and chives, if using.
Crisp Cucumber Salad
It was March and I was wishing for the taste of summer cucumber salad. This is a Mr. Food recipe I tried and it is very good. It does remind me of summer. I used an English cucumber but fresh garden cucumbers will be good too.
Crisp Cucumber Salad
Ingredients:
2 cucumbers, thinly sliced (peeled or unpeeled)
4 scallions, thinly sliced
1/2 small red bell pepper, chopped
1/4 cup sour cream
3 T. white vinegar
3 T. sugar
1 1/4 tsp. salt
1/4 tsp. black pepper
Directions:
In a medium bowl, combine cucumbers, scallions and red pepper.
In a small bowl, combine remaining ingredients; pour over cucumber mixture. Cover and chill at least 2 hours before tossing and serving.
Crisp Cucumber Salad
Ingredients:
2 cucumbers, thinly sliced (peeled or unpeeled)
4 scallions, thinly sliced
1/2 small red bell pepper, chopped
1/4 cup sour cream
3 T. white vinegar
3 T. sugar
1 1/4 tsp. salt
1/4 tsp. black pepper
Directions:
In a medium bowl, combine cucumbers, scallions and red pepper.
In a small bowl, combine remaining ingredients; pour over cucumber mixture. Cover and chill at least 2 hours before tossing and serving.
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